2organic lemons zestfinely cut with a knife and chopped (if the peel is very firm you can also grate it)
1tspcinnamon
1tspgingerbread spice
For the glaze:
80gdark chocolate
Instructions
Preheat the oven to 180°C.
For the dough, puree the dates together with the applesauce in the food processor. Scrape the dough off the sides again and again. If the mixture is too dry and therefore difficult to puree, add a little water.
Mix the ground almonds and hazelnuts with salt, lemon zest, cinnamon and gingerbread spice. Mix with the date mixture.
Line a baking sheet with baking paper and place tablespoon-sized portions of the gingerbread dough on top. Press lightly with the palm of your hand (the gingerbread cookies hardly come apart in the oven).
Bake for about 15 minutes on the middle rack. The gingerbread should still be soft. They harden a little later.
Let the gingerbread cool completely.
For the topping, melt the chocolate in a water bath and use a brush to cover the gingerbread completely with chocolate.